Lactose (1lb)

The practice of adding lactose to beer has existed for centruies since brewers learned that adding lactose (milk sugar) to beer imparts a pleasant residual sweetness, creamy texture and smooth flavor. This is possible since lactose is a complex sugar and not fermentable by traditional beer yeast. Lactose can be used in Milk Stouts, Oatmeal Stouts, Porters, Brown Ales and any style in which a residual sweetness is desired. Lactose should be added in the kettle and boiled in the wort. Usage Varies. Use as needed to taste.